What are the responsibilities and job description for the Executive Sous Chef - Davio's Northern Italian Steakhouse - BOS Airport position at Paradies Lagardere?
Responsibilities
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food / labor costs
- Supervise kitchen staff and activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the "final touch"
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
Requirements
